Change is challenging, but necessary for growth. When striving to be the instrument of positive change, a successful, simple way to intercept every reason given for resistance is to utter the single word, “Why?”

By Paul Sorgule, MS, AAC

Understanding that students learn differently today, the industry we serve requires evolving skill sets, and the impact of technology provides interesting alternatives to our established methods of delivery places educators in a position to think change.

Change is a concept that draws a good deal of conversation and a multitude of “how to” theories. When I checked in with amazon.com, there were more than 17,000 titles listed regarding the concept of change management. Everyone talks about change, yet the reality is that no one truly embraces the concept.

Beef University boosts beef knowledge of educators and students.

Last month, the Beef Checkoff Program unveiled a new web-based platform for its popular training program, Beef University. For nearly a decade, foodservice professionals have relied on checkoff training tools to educate staff on how beef is brought to market, from farm to fork.

Beef University educates on all facets of beef—from production and product quality to marketing and merchandising. Downloadable tools include PowerPoint presentations, fact sheets and videos, all of which can be used for customized training in the classroom. 

Incorporating sustainability and social-responsibility elements into an operator’s business is no longer a “nice to have,” according to Technomic, as Americans increasingly demand that foodservice become more responsible and transparent.

Sustainability and social responsibility are taking on greater importance within the foodservice industry, according to a landmark study recently completed by Chicago-based Technomic. The research included input from foodservice consumers, operators and suppliers to better understand the current state and future expectations for these key issues.

In June 2008, Technomic conducted a landmark study on the impact of corporate social responsibility (CSR) in foodservice, examining consumer, operator and distributor concerns and priorities relating to the three Ps of corporate social responsibility: people, planet and product. It also identified “best in class” companies and recommended initiatives to formalize a comprehensive CSR strategy.

A star of such televised cook-offs as “Top Chef” and “Food Network Challenge” alerts educators that Women Chefs & Restaurateurs will hold its annual conference in Chicago during National Women’s History Month.

By Elizabeth Falkner

I want to share my enthusiasm for the upcoming Women Chefs & Restaurateurs (WCR) Annual Conference in Chicago, March 9-11. The conferences have continually been a highlight to my years as a chef. Being surrounded by like-minded professional women for a few days leaves me inspired and grateful for being in this field. I’ve met some incredible women and have maintained long-lasting relationships.

The highlight of the conference, The Women Who Inspire Gala, is being held at the Chicago Art Institute this year, and will be emceed by Rick Bayless. We gather some of the best chefs in the community to cook for you, as well as a celebrity-chef-studded 2nd Annual WCR Culinary Challenge. This year we have Stephanie Izard, Christina Tosi and Hedy Goldsmith, to name a few.

The conference offers you a great opportunity to mingle with some of the best in the business. Have cocktails with Deanna Bayless. Ask Barbara Lynch or Gale Gand about being a chef. Talk to Nell Newman or Ina Pinkney about the business of restaurants or production. The opportunities for networking are endless.

The theme this year is the Art of Keeping It Green, Environmentally and Financially. Renowned restaurateur Rohini Dey will provide the opening remarks about women seeking financial success in the culinary world. We will be exploring green topics relevant to women and their businesses.

WCR is a great organization and becoming stronger every day. Come join us. Take a peek at the registration and you will see the wide variety of events, classes and tours that are calling for your participation. Go to www.womenchefs.org and register.

Cheers.

Elizabeth Falkner, executive chef of Corvo Bianco in New York City, frequently appears as a competitor and judge on TV cooking competitions, including “The Next Iron Chef, Super Chefs,” “The Next Iron Chef, Redemption,” “Chopped All Stars,” “Top Chef Masters,” “Top Chef: Just Desserts” and “Food Network Challenge.” She is the incoming president of Women Chefs & Restaurateurs.

Healthy whole grains are hot all over the menu. But what diner wants to consume a simple bowl of them? Chef Renee Zonka explains how to teach students to look beyond oatmeal at breakfast to showcase whole grains in dish development in a whole new light.

By Renee Zonka, RD, CEC, CHE

March is National Nutrition Month, and everyone’s talking whole grains these days as consumer interest in them soars. Many foodservice establishments, however, are still challenged with making whole grains not only palatable, but craveable.

Here are five flavorful ways you can teach students to incorporate whole-grain goodness into menus and elicit guest delight.

Brown: the New White
Brown rice is one of the most familiar whole grains to diners. Diehard white-rice lovers might rate brown rice as second fiddle, but they like the healthy halo brown rice carries. So here’s a tip for students: Replace part of the white rice in a pilaf or other side dish with brown rice. Doing so not only adds flavor and nutrition (such as fiber and magnesium, which are stripped from white rice during processing) to a dish, but also contrasting color.